Pour some chocolate sprinkles onto a plate and spread out. The condensed milk mixture should be set enough to handle in a cool kitchen. Shape the chocolate into small balls using a spoon, then roll in the sprinkles. Place in small paper bonbon cups and serve

When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.